IL PASTAIOLO
1130 COLLINS AVE, Miami Beach FL 33139
Last inspected Aug 12, 2026 · 9 visits since November 2023
DEC 24
MAR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 50f, bacon and peas 51f, held less than 4hrs
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019002139 | Jan 2, 2019 | Aug 23, 2019 | $200 |
| 1--2019002116 | Jan 2, 2019 | Feb 12, 2019 | $200 |
Inspection history
9 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment in poor repair. Observed gaskets at reach in cooler by pasta station torn.
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at prep area can opener blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line HWS no appear towels. Employee provided paper towels.
No soap provided at handwash sink. Observed at cook line HWS no soap. employee provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe interior of ice machine by ware washing area soiled employee cleaned ice machine during inspection.
Dead roaches on premises. Observed three dead roaches on the floor at prep area next to reach in coolers.
Equipment in poor repair. Observed gaskets at reach in cooler by pasta station torn.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves at reach in cooler at cook line soiled with mold like substance..
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over canned/bottled drinks. Observed shrimp stored over bottles of water.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. Observed old food residue inside HWS.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed oil container on floor at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), advised chef to set up the 3 compartment sink.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over diced ham inside RIC at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster broth (77F - Cold Holding); mushroom butter (76F - Cold Holding) with not enough ice to cover the pan at cook line, as per chef for approximately 1 hour prior.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster broth (77F - Cold Holding); mushroom butter (76F - Cold Holding) stored next to the cook line for less than 3 hours, as per operator. Operator placed items inside reach in cooler.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. By a container with beef thawing.
Observed no chlorine or quantnary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment in poor repair. Observed gaskets torn in the flip top reach in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spatulas in standing water of 98F. Operator removed water.
In-use wet wiping cloth/towel used under cutting board.
Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in standing water. Operator removed water and placed inside reach in cooler.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bolognese (52F - Cold Holding); Shrimp (52F - Cold Holding) at cooling drawer at cookline. As per chef, 2 hours. Products were removed and placed in reach-in cooler for rapid cooling.
Handwash sink used for purposes other than handwashing. Observed hose stored inside hand washing sink at cookline. Hose was removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Carbon dioxide/helium tanks not adequately secured. Observed near kitchen entrance.
Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at unit between cookline and mop sink and reach-in cooler behind preparation area closer to mop sink. Observed cooling drawer gaskets in disrepair at cookline, advised chef to avoid using unit unit since the gaskets are so damaged.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach-on cooler gaskets near cookline.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate3 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (92F - Cold Holding) next to the cook line. As per the cook it was left out all night. The cook discarded it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (92F - Cold Holding) next to the cook line. As per the cook it was left out all night. The cook discarded it.
Clam tags not marked with last date served.
Establishment not maintaining clam tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Observed a pan with utensils in the hand washing sink at the cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance.
No soap provided at handwash sink. Observed at the kitchen entrance.
Employee eating in a food preparation or other restricted area. Observed an employee eating from a plate on a cutting board at the cook line.
Equipment in poor repair. Observed a gasket coming off the door on the 3 door upright cooler.
No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen entrance.
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bolognese (52F - Cold Holding); Shrimp (52F - Cold Holding) at cooling drawer at cookline. As per chef, 2 hours. Products were removed and placed in reach-in cooler for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink used for purposes other than handwashing. Observed hose stored inside hand washing sink at cookline. Hose was removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed filet mignon and ribeye not asterisked to consumer advisory on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at cookline.
Carbon dioxide/helium tanks not adequately secured. Observed near kitchen entrance.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen.
Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at unit between cookline and mop sink and reach-in cooler behind preparation area closer to mop sink. Observed cooling drawer gaskets in disrepair at cookline, advised chef to avoid using unit unit since the gaskets are so damaged.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler close to cookline. Chef added ambient thermometer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach-on cooler gaskets near cookline.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up item from floor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 50f, bacon and peas 51f, held less than 4hrs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 105/109/104f, marinara sauce 125/120/126f items held more than 4f,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside reach in cooler Operator placed date mark on item.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener glad rusted.
Handwash sink not accessible for employee use at all times. Hand washing station on cook line blocked by garbage can.
Handwash sink used for purposes other than handwashing. Items stored inside hand washing station at cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Water leaking from pipe and/or faucet/handle. Condensation build up on AC Duct above food preparation area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.